How many inspections has Mattheessen's Candy Kitchen in Key West had?

Mattheessen's Candy Kitchen in Key West has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mattheessen's Candy Kitchen in Key West find?

Mattheessen's Candy Kitchen in Key West was most recently inspected by FDACS on February 23, 2024 (Focused Inspection).

Has Mattheessen's Candy Kitchen in Key West had any stop-sale or stop-use orders?

No, Mattheessen's Candy Kitchen in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Mattheessen's Candy Kitchen in Key West

Name: Mattheessen's Candy Kitchen in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

419 Duval St Ste, Key West, FL 33040

Monroe County · Retail Bakery w/FS · FDACS
Owner: Four Nineteen Duval Co INC V
FDACS Estab #: 259444

Overview

Mattheessen's Candy Kitchen in Key West, FL has 2 FDACS food safety inspections on record with 20 violations.

2FDACS Insp.

20Violations

Last inspected FDACS: February 23, 2024

Mattheessen's Candy Kitchen in Key West: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Feb 23, 2024 — Focused Inspection· Focused Inspection

Inspector: JULIO AZPURUA, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation (Water&Sewer Bill) has been received from the food establishment.

No violations or enforcement actions recorded for this inspection.

Jan 12, 2024 — Met Inspection Requirements; Check-back Needed· 20 violations· Met Requirements

Inspector: MAGALY CICERO-ASQUERI, SANITATION AND SAFETY SUPERVISOR SES

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. The issues described regarding Request #5108641 were addressed with the person in charge during the inspection. Food permit type changed from 124 - Convenience Store to 141 - Retail Bakery with Food Service during this Inspection. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Copy of Employee health guide, Employee reporting agreement, and Guidance for written procedures for cleanup of vomit and diarrheal events documents provided. This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Food establishment has 30 calendar days to provide proof of water from an approved source. When establishment has obtained required documentation, please email to [email protected]

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food service, uncovered sugar container next to coffee machine. COS, sugar container was covered during inspection. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Processing area, observed espresso coffee machine wand with encrusted old milk residue. COS equipment was washed rinsed and sanitize. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond questions that relate to preventing transmission of food borne disease by a food employee who has a disease or medical condition that may cause a food borne disease. Copy of Employee Health Guidelines and employee reporting, singing agreement provided o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees to follow when responding to a vomit Or Diarrhea Event In The Establishment.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing area, found toxic window cleaner store on preparation table next to coffee machine and ant pest control powder stored on top of single service containers. COS, all toxic bottles were moved to proper storage during inspection. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Processing area, observed employee exiting and re-entering preparation area and proceeded to work with open foods without washing hands. o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Backroom and Processing area, no employee hand wash sign provided at hand sink inside employees unisex restroom and at hand sink next to coffee machine or at hand sink next to Milk Shake station.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified Food Protection Manager at Food Establishment.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing area, no probe thermometer available at food establishment to be able to measure cold and hot food temperatures to ensure safe foods. A probe thermometer must be available in the food establishment by the next inspection.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area, plastic clear spray bottles containing water, store on Food preparation tables not labeled with common food name.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Processing area, employee engaged in food preparation with no hair restraint.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food employees wearing personal wristwatch while engaging in food preparation.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Processing area, wet in use wiping clothes stored on Food Prep tables, not held in sanitizer solution between use.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Processing area, No splash guard between hand sink and dipping well, directly attached with no division, subject to splash and contamination.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Back room, clean utensils stored, not inverted, so only handles area touched next to ware wash sink.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area, no sanitizer test strips available at food establishment to accurately measures the concentration of the sanitizing solution being used. Sanitizer test strips must be available by the next inspection.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Back room, drain boards at the ware wash sink are not large enough to accommodate all soiled and cleaned items accumulated during hours of operation.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area, no covered trash can provided inside employees unisex restroom.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing areas have severe dust accumulation on walls and AC vents, located directly above food preparation tables, equipment, and single-service items.

94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.

This food establishment was found to be operating beyond the scope of their food permit. The Food Establishment shall remit payment of the appropriate permit fee within 10 day. o

Mattheessen's Candy Kitchen in Key West: Frequently Asked Questions

When was Mattheessen's Candy Kitchen in Key West last inspected?: Mattheessen's Candy Kitchen in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 23, 2024. Inspection type: Focused Inspection.
How many inspections has Mattheessen's Candy Kitchen in Key West had?: Mattheessen's Candy Kitchen in Key West has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mattheessen's Candy Kitchen in Key West find?: Mattheessen's Candy Kitchen in Key West was most recently inspected by FDACS on February 23, 2024 (Focused Inspection).
Has Mattheessen's Candy Kitchen in Key West had any stop-sale or stop-use orders?: No, Mattheessen's Candy Kitchen in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Mattheessen's Candy Kitchen in Key West?: The most frequently cited FDACS violations at Mattheessen's Candy Kitchen in Key West are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.